Migros-Genossenschafts-Bund has been granted a patent for a beverage preparation capsule featuring a compacted pellet of polysaccharide powder, sheathed in multiple coating layers, including a cross-linked polysaccharide. The cross-linking process does not involve a polyol spacer, enhancing the capsule’s functionality for beverage preparation. GlobalData’s report on Migros-Genossenschafts-Bund gives a 360-degree view of the company including its patenting strategy. Buy the report here.
According to GlobalData’s company profile on Migros-Genossenschafts-Bund, was a key innovation area identified from patents. Migros-Genossenschafts-Bund's grant share as of July 2024 was 54%. Grant share is based on the ratio of number of grants to total number of patents.
The granted patent US12059008B2 describes a novel capsule designed for preparing beverages from powdered ingredients by introducing water into the capsule. Central to this invention is a compacted pellet made from a powder that includes at least one polysaccharide. This pellet is encased in at least two coating layers, with at least one layer consisting of a cross-linked polysaccharide, specifically an alkaline earth metal alginate. The cross-linking process is notable for not employing a polyol spacer; instead, it involves first treating the compacted pellet with the polysaccharide before applying a liquid containing the cross-linking agent. The patent outlines various specifications regarding the calcium ion concentration within the pellet, emphasizing that at least 80% of its inner volume should have a calcium ion concentration of less than 0.1 mol/liter, and in some claims, even less than 0.001 mol/liter.
Further claims detail the composition and structure of the capsule, including the potential use of calcium alginate as the cross-linked polysaccharide. The patent also specifies that the compacted pellet can be made from various beverage powders such as coffee, tea, cocoa, and milk powder, and can be formed by applying pressures ranging from 0.01 to 1000 MPa. Additionally, the capsule may feature between 2 to 100 coating layers of calcium alginate, ensuring a tailored approach to beverage preparation. Overall, the patent presents a comprehensive framework for a beverage capsule that enhances the preparation process while maintaining specific chemical properties within the compacted pellet.
To know more about GlobalData’s detailed insights on Migros-Genossenschafts-Bund, buy the report here.
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GlobalData Patent Analytics tracks bibliographic data, legal events data, point in time patent ownerships, and backward and forward citations from global patenting offices. Textual analysis and official patent classifications are used to group patents into key thematic areas and link them to specific companies across the world’s largest industries.
